Bleu du Val d'Aillon

1. History

The Bleu du Val d'Aillon is a relatively recent cheese, created in 1977 by the Fromagerie du Val d'Aillon, an artisanal dairy in the Bauges massif in Savoy. Initially made from skimmed milk left over from local farmers' butter production, it fits into the Savoyard tradition of blue cheeses dating back to the 18th century. Since 1997, the dairy has exclusively produced it, perpetuating authentic know-how.

2. Physical characteristics

This blue-veined cheese weighs about 2.5 kg and has a typical cylindrical shape. Its rind is whitish and natural, while the paste is creamy, melting, and crumbly, veined with dark blue molds. It is aged for 5 to 6 weeks in a 10°C cellar, developing its unique texture.

3. Taste profile

The Bleu du Val d'Aillon offers a rustic, natural, and inimitable taste, with subtle aromas from the herbs and flowers of the Vanoise National Park pastures. Its creamy paste delivers intense blue flavors balanced by a melting smoothness. It is ideal for cheese boards or cooking due to its versatility.

4. Production zone and period

Produced exclusively in the Bauges massif in Savoy, by the Fromagerie du Val d'Aillon in Aillon-le-Jeune. The milk comes from local breeds like Tarine and Abondance cows, fed on summer pastures and massif hay. Production uses raw whole milk, respecting alpine traditions.

5. Certification

The Bleu du Val d'Aillon has no specific AOC, AOP, or IGP certification, unlike the Tome des Bauges from the same dairy, which has AOP status since 2002. It remains a high-quality artisanal product valuing the Savoyard terroir without an official label. Production follows strict standards for milk quality and aging.